Crawfish Bisque


12 cups ground crawfish tails

2 tbsp. vegetable oil
4 onions, chopped
4 cloves garlic, chopped
1/4 cup parsley, finely chopped
36-inch French bread, soaked in water and mashed
4 eggs, beaten
Salt and pepper to taste
Flour for dredging
Vegetable oil for frying

2 cups flour
1 cup vegetable oil
4 large onions, chopped
4 celery stalks, chopped
8 cloves garlic, chopped
1/4 cup parsley, chopped
8 cups water
Salt and pepper to taste


Fry crawfish in 2 tablespoons vegetable oil 10-15 minutes, stirring frequently. Add onion, garlic, and parsley and saute for 5-10 minutes. Stir in bread and eggs. Cook for 5 minutes, stirring constantly. Add salt and pepper to taste. Remove from heat and cool.

Stuff mixture into cleaned crawfish heads or roll into balls. Coat stuffed heads or balls with flour and fry in 1 inch of vegetable oil until brown. Drain on paper towels.

In heavy-bottomed pot, add flour and vegetable oil. Stir over medium-high heat to make a dark brown roux. Add onions and celery and saute until wilted. Add garlic and cook for 5 minutes.

Add water and bring to a boil. Cover and reduce heat to simmer. When gravy has reduced, add salt and pepper to taste. Add stuffed crawfish or balls and parsley in last 5 minutes of cook.

Serve over rice.

By: Cajun Dictionary – C « Cajun Daughters Array on June 21, 2011
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[…] Crawfish bisque – a roux-based stew, traditionally garnished with crawfish heads stuffed with a mixture of crawfish meat and seasonings.  Recipe: Crawfish Bisque […]

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